Soak the tapioca for twenty minutes in a half cup of cold water, then set it to cook in a double boiler with the rest of the water (one cupful). When the grains become soft and begin to look transparent, put in all the other ingredients and cook until the tapioca is completely dissolved. This will require two or three hours. Strain it, and return it to the fire to boil for five minutes, when it is ready to serve. This soup may be made with the ordinary stock from a stock-kettle. A little chicken broth is an improving addition, and really makes a most savory soup. CHICKEN PANADA A panada is a dish the foundation of which is bread. For chicken panada there will be needed: 1 Cup of chicken meat. ½ Cup of bread soaked in milk. 1 Pint of chicken liquor or broth. ½ Teaspoon of salt. ¼ Saltspoon of pepper. The chicken may be obtained from a cold roast, the bones, gristle, and tendons of which should be boiled for the broth, or a fowl may be used on purpose for it. Put the bread-crumbs to soak in enough milk to cover them. Cut the chicken into small pieces, leaving out everything which is not clear meat, and chop it in a chopping-tray until it is very fine. Press the bread-crumbs through a coarse wire strainer into it, pour in the broth (from which the fat has been removed by skimming with a spoon), and add the pepper and salt. Boil for one minute. The panada should be about the consistency of thick gruel. It may be varied by seasoning it with either celery-salt or curry-powder. Two tablespoons of sweet cream is also a desirable addition. CONSOMMÉ 3 Quarts of cold water. ½ of a good fowl. 2 Pounds of lean beef, or 2½ pounds of beef and bone. ¼ Pound of lean ham. 1 Tablespoon of chopped carrot. 1 Tablespoon of chopped turnip. 1 Teaspoon of minced onion. 1 Tablespoon of celery. 3 Cloves. 3 Peppercorns. 1 Tablespoon of mixed sweet herbs. Wipe but do not wash the beef, unless, of course, it is very dirty. Cut it into small slices, and fry it in a hot frying-pan to brown it and to develop the flavor of the meat. Then divide the slices into small pieces, so as to expose as large a surface as possible to the action of the water. Put it, with the chicken (after it has been cleaned and cut into small pieces), into a porcelain-lined or granite-ware soup-digester, with the piece of ham and three quarts of cold water. Let it slowly reach the boiling-point, and simmer it gently for six hours. Boiling briskly dissipates the flavors by separating certain subtle substances which are perceptible to the sense of smell, and if they are in the air they cannot also be in the broth. When it has been cooking for three hours, fry the carrot, turnip, and onion together in a little butter until they are brown, and put them with the cloves, sweet herbs, peppercorns, and celery into the soup. If these are cooked with the meat from the beginning, the flavor is not so good.